Fall

Homemade, cinnamon vanilla bean cashew cream layered with tart green apples, crumbled This Bar Saves Lives and a “salted caramel” date drizzle on top! I made this little baby to-go and tucked it safely in the passenger seat on my way to work. Precious cargo 😉

Directions
Drain the cashews. Pour 1/4 cup of fresh water and the rest of the ingredients into a food processor. Blend until smooth and creamy. You may need to add more water depending on the consistency you desire.

Directions
Blend in a food possessor or mash with the back of a fork (whatever is easiest for you) until smooth. Strain sauce through a mesh sieve to remove any hard bits of date.

Crumble up your This Bars and layer it up! If you want to learn more about This Bar Saves Lives check out my post or head over to their website! Their Non-GMO, gluten free, fair trade, bee friendly snacks will make your tummy happy and also provide food for children in need all over the world. We eat together!

Harvest salad! Bringing on all those gorgeous colors… Tuscan and curly kale with purple cabbage, quinoa, pomegranate seeds, Israeli couscous and steamed pumpkin. I topped mine with a bit of Bragg’s live foods liquid aminos and a drizzle of balsamic glaze.

The silkiest pumpkin pie you will ever eat. That bit of bourbon gives it a sultry edge – helping cut through the sweetness and highlight caramelly nutmeg flavors. This is not your Grandma’s pumpkin pie…

Directions
-Oven 350 degrees F.
-Bake piecrust first. Make a few slits in the middle of the pie dish, so the crust doesn’t bubble when baking. Follow making instructions for store bought pie crust.
-Sprinkle the bottom of the pie crust with 1 tbsp of brown sugar. This will turn into a sweet nougaty layer when is bakes with the pumpkin filling.
-In a food prossecor, blend all ingredients together until smooth.
-Pour the bourbon pumpkin pie mixture into the cooled pie crust. Bake until edges are firm but center still jiggles slightly, about 45 minutes. Don’t overbake or the pie will start to crack on top.
-Let pie cool before serving

Indulging in a smokey cinnamon clove pomegranate kirsch, because it’s feeling like fall around here and I’m really excited. It’s getting darker earlier and the nights are cooler. This is the perfect drink for unwinding on this Friday night. I’m planning on a walk around the neighborhood with my love and hitting up some friends later, but for now…

Directions:
Combine Kirsch, Pomegranate P & M, cloves, pomegranate seeds, ground cinnamon and splash of cran into a cocktail shaker with ice. Shake and strain into a glass with ice (or add cloves and pomegranate seeds for a fun presentation). Top with a smokey cinnamon stick.

Blend both ingredients in a blender until smooth. Scoop into a mini sifter and use the back of a spoon to push the syrup through. Add 1 Tbsp of the creamy roasted pecan syrup to your drink. Put the rest of the syrup in the fridge for later. Discard the nut paste or keep it for toast in the morning 😉

*Gum syrup is a rich simple syrup (2:1 sugar:water) combined with gum Arabic, an all-natural resin harvested from the Acacia tree. The gum, which is comprised primarily of fiber and protein, acts as an emulsifier in the syrup and ultimately in your cocktail.

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Welcome

Documenting life · loves · travel and yumminess + savoring and celebrating all the good stuff. Married to my best friend Danny and Mamma to our little Maggie June. We live in sunny southern California.